Cured Grilled Mackerel, Cucumber, Pickled Lemon, Broad Beans and Peas

Ingredients

• 50 g Caster Sugar For pickling
• 25 g Sugar For mackerel cure
• 125 ml Chardonnay Vinegar For pickling
• 2.5 tbsp Chardonnay Vinegar For deglazing
• 2 piece Lemon Amalfi variety if possible
• 20 g Lemon Zest For cure
• 10 g Lime Zest For cure
• 150 g Broad Beans Podded, blanched, and peeled
• 75 g Salt For mackerel cure
• 10 g Coriander Seeds Toasted and lightly crushed
• 2 g Black Peppercorns Toasted and lightly crushed
• 1 clove Garlic Very finely chopped
• 2 tbsp Dill Chopped
• 2 tbsp Flat leaf Parsley Chopped
• 125 ml Extra Virgin Olive Oil For dressing
• 1 count Olive Oil For drizzling and frying
• 2 piece Mackerel Fresh whole fish to be filleted
• 1 piece Cucumber Juiced and prepared as hearts
• 3 tbsp Shallots Finely chopped
• 150 g Peas Fresh, podded, and blanched
• 2 tbsp Pea Shoots For garnish